Perfect Pairings: Michele Castellani, Seral, Corvina, 2000, Veneto, Italy, 3445554

Radicchio Risotto

3 1/2 cups (about) canned vegetable broth
1 tablespoon olive oil
1/3 cup chopped shallots
1 large head radicchio, halved, thinly sliced
1 cup arborio rice or medium-grain white rice
1/2 cup dry red wine
1/3 cup freshly grated Parmesan cheese
2 tablespoons (1/4 stick) butter
chopped fresh parsley for garnish

1. Bring 3 1/2 cups broth to simmer in medium saucepan. Reduce heat to low; keep broth warm.

2. Heat oil in large saucepan over medium-high. Add shallots; sauté until golden, about 3 minutes. Add radicchio; sauté until wilted, about 2 minutes.

3. Add rice; stir 1 minute. Add wine; stir until liquid is absorbed, about 4 minutes. Mix in 1 cup broth. Reduce heat to medium; cook until liquid is absorbed, stirring often.

4. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding broth 1/2 cup at a time and stirring often, about 25 minutes. Remove from heat.

5. Add cheese and butter to risotto; stir until melted. Season with salt and pepper. Garnish with parsley. Spoon into bowls and serve.







					Radicchio Risotto 3 1/2 cups (about) canned vegetable broth 1 tablespoon olive oil 1/3 cup chopped shallots 1 large head radicchio, halved, thinly sliced 1 cup arborio rice or medium-grain white rice 1/2 cup dry red wine 1/3 cup freshly grated Parmesan cheese 2 tablespoons (1/4 stick) butter chopped fresh parsley for garnish 1. Bring 3 1/2 cups broth to simmer in medium saucepan. Reduce heat to low; keep broth warm. 2. Heat oil in large saucepan over medium-high. Add shallots; sauté until golden, about 3 minutes. Add radicchio; sauté until wilted, about 2 minutes. 3. Add rice; stir 1 minute. Add wine; stir until liquid is absorbed, about 4 minutes. Mix in 1 cup broth. Reduce heat to medium; cook until liquid is absorbed, stirring often. 4. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding broth 1/2 cup at a time and stirring often, about 25 minutes. Remove from heat. 5. Add cheese and butter to risotto; stir until melted. Season with salt and pepper. Garnish with parsley. Spoon into bowls and serve.



	Michele Castellani • Seral • 2000 • Veneto, Italy • 3445554 Grape: Corvina appearance - bright, clear color : deep purple aroma - subtle flavors (smell + taste) sweetness - dry, with a slight sweetness acidity - defined oak - burnt wood fruit - black cherries • sour cherries earth - chocolate • cinnamon body - medium tannins - firm alcohol - 13.5% serving notes - decant and allow the wine to breathe for one hour before serving.				• Corvina is an Italian wine grape variety. It is mainly grown in the Veneto region of northeast Italy. Corvina is used with several other grapes to create the light red regional wines Bardolino and Valpolicella that have a mild fruity flavor with hints of almond. It is also used for the production of Amarone and Recioto.